Korean Aussie Beef Lettuce Cups with Kimchi
- Prep time 10Min
- Cook time 15Min
- Technique Grill
- Meat Beef
- Cut Ground
- Serves 4
Were lettuce cups the ridgy-didge taco in Asia? Make these with gluten-free soy or tamari and the whole dish is gluten-free.
Ingredients
For the Beef:
- 1.3 pounds minced Aussie Grassfed Beef
- 2 tsp Ginger, finely grated
- 1 tsp Garlic, finely chopped
- 2 sprigs Spring Onion, finely chopped
- 2 tsp Soy Sauce
- 1 tsp Sugar
For the Lettuce Cups:
- 8 trimmed Iceberg Lettuce Leaves
- 1/2 cup Kimchi, chopped
- Tomato slices
- Sesame seeds to taste
Method
For the beef: Mix the beef with the ginger, garlic, spring onion, soy sauce and sugar. Form into 8 long patties and brush with vegetable oil.
To cook: Preheat a ridged chargrill or barbeque to moderately high and cook the patties for 3 minutes each side or until cooked to your liking. Set aside to rest for 5 minutes, covering loosely with foil.
To serve: Place the patties in the lettuce cups and top with the kimchi to taste. Serve with tomato slices and a sprinkling of sesame seeds.
Chef Notes:
- For an authentic Korean take, try using blanched and chilled cabbage leaves instead of lettuce cups.
- Uncooked beef patties can be prepared up to a few hours ahead and refrigerated until needed.
